Seavey Vineyard’s tenth estate-produced Cabernet, the 1999, is a blend of 88% Cabernet Sauvignon, 9% Petit Verdot and 3% Merlot grapes that came from vines planted on several different locations of the South-facing hillside vineyard, and was harvested during the first three weeks of October 1999. The 1999 has an opaque ruby/purple color, a highly-extracted bouquet of ripe blackberry fruits, bitter chocolate, coffee, vanilla and plum aromas, is dense, layered and full-bodied with exceptional concentration. The wine’s silky yet powerful tannins should allow it to age well for at least 20 years. Winemaking style followed classic Bordeaux methods. Harvested at 24 degrees brix, the juice remained in contact with the skins for an average of 21 days and following malolactic fermentation was aged in French oak barrels (40% new oak) and was bottled on May 24, 2001.